Page 26 - STRONG by Zumba Nutrition book_Neat

SWEET POTATO STEW
DINNERS

Ingredients:
• 2 medium organic sweet potatoes, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon crushed red pepper flakes
• 1 15-ounce can navy beans or cannellini beans, rinsed and drained
• 1 cup bone broth or veggie broth
• ½ 14-ounce can of diced tomatoes
• ¼ cup fresh cilantro leaves, chopped
• Optional garnish: plain full fat Greek yogurt (dollop; ~ 2-3 tablespoons)
Directions:
Bring a large pot of water to a boil. Put the sweet potatoes into the water and cook
until tender, about 7 minutes. Set aside. Heat oil over medium heat. Add garlic, cumin,
cinnamon, and red pepper flakes. Cook for 30 seconds, stirring continuously. Add the
beans, broth, and tomatoes and stir until well combined. Bring to a boil; reduce to a
simmer and cook, stirring occasionally, for 7 minutes. Add potatoes and simmer, stirring
occasionally, for 7 minutes. Stir in cilantro. Can garnish with a dollop of plain Greek
yogurt.

SALMON MEATLOAF

Ingredients:
• 16 oz. canned wild salmon (can also use chunk light tuna)
• 1 ½ cup oat flour
• 2 eggs, whisked
• ½ cup plain greek yogurt
• 2 tablespoons melted ghee or olive oil
• 3 tablespoons chopped onion
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried dill (or can use 1 tablespoon fresh chopped dill)
• ½ teaspoon salt
• Pepper, to taste
• ½ tablespoon avocado oil, for greasing pan

Directions:
Preheat oven to 350 ºF. Grease a loaf pan with avocado oil. Combine salmon and oat flour
in a bowl with a fork and fluff. Whisk eggs with yogurt and melted ghee/oil and place
into salmon and add the spices. Press mixture into loaf pan. Bake 45-55 minutes or until
cooked through.

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SYNC YOUR NUTRITION • STRONG by Zumba Nutrition Guide 25